Lettuce-wrapped salmon burgers with lemon-dill aioli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lettuce-wrapped salmon burgers with lemon-dill aioli

Lettuce-wrapped salmon burgers with lemon-dill aioli

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 390 Calories/Serving

20–35 Minutes

A bun-free riff on one of our most-loved summer meals, these lettuce-wrapped salmon burgers are served with a tangy lemon-dill aioli.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic cucumber
  • 1 organic red onion
  • 1 teaspoon dried dill
  • 1 tablespoon champagne vinegar
  • ½ teaspoon Aleppo chile flakes (optional)
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 head organic Artisan romaine or other lettuce
  • 1 organic Roma or other tomato
  • Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)

Nutrition per serving

Calories 390, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 380mg (17% DV), Total Carb. 22g (8% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prepare the cucumber salad

  • Peel the cucumber, if desired; cut the cucumber into ½-inch pieces.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Set aside half the dill for the lemon-dill aioli.
In a large bowl, combine the cucumber, onion, champagne vinegar, half the dill, and as much Aleppo chile as you like. Season with salt, if desired, and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the remaining ingredients.


Prep the lettuce and tomato; make the lemon-dill aioli

  • Trim the root end from the romaine; remove 4 [8] of the largest outer leaves for the burgers and save the remaining romaine for another use.
  • Cut away the core from the tomato; cut the tomato into ¼-inch-thick slices.
In a small bowl, stir together the lemon aioli and remaining dill. Season with salt, if desired, and pepper.


Transfer the romaine leaves to individual plates. Top with the salmon burgers and tomato slices and dollop each with 1 tablespoon lemon-dill aioli. Serve the cucumber salad and remaining aioli on the side.
Kids Can!
  • Measure the onion.
  • Remove the outer romaine leaves.
  • Stir the lemon aioli and dill.
  • Dollop the burgers with lemon-dill aioli.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.